START  WITH  GREEN  TOMATOES

Slice and Salt the tomatoes then drain them on paper towels.  The salt will help draw out the excess moisture and help make the fried tomato nice and crisp.

With the addition of sweet Georgia shrimp and the changes we made I think we came up with fantastic mouth watering dish that I hope you will love as much as we do.

It only takes about two minutes for the shrimp to be completely cooked.  When it is done, remove it from the pan and set aside until you are ready to assemble the dish.

THE FLOUR WITH SALT AND PEPPER – THE EGGS SLIGHTLY BEATEN –

THE PANKS THAT GOES ON TOP

These interlocking pans are so awesome for breading.  You can find them in any kitchen catalog.

Flour/salt and pepper in the first, two eggs beaten in the second and Panko bread crumbs in the third.

THE SLICED TOMATO INTO THE FLOUR

THEN INTO THE EGG

THEN INTO THE PANKO BREAD CRUMBS

Place the sliced tomato in the flour shaking off any excess.  Then into the egg mixture, coating both sides and then into the Panko bread crumbs.

Pat down firmly into the Panko and lay on a plate. 

Mine are all ready to fry.

NICE AVOCADOS
CUT IN HALF

AVOCADOS MADE INTO GUACAMOLE 

Three avocados…thankfully none of them were black inside.  Scoop out and in a bowl mix together with salt, pepper, Worchestershire sauce, sprinkle 4 drops any of your favorite hot sauce and garlic powder, sour cream, and hot sauce

I like to use my cast iron to fry in, but any pan you use will work fine as long as you let the oil come to a high heat before you add the first tomato.  You only need one fourth cup of oil to do the tomatoes.

It only takes a few minutes to become golden brown…when you see the edges of the tomato turning brown you know it will be time to turn them over.

Drain on a paper towel after frying

Roll the leaves and slice the basil

I am so fortunate to have basil in my garden…roll up the leaves and slice thinly so you can sprinkle over the top.

First thing on the plate is shredded lettuce, the slice of red tomato, the avocado and then the fried green tomato.

Sprinkle a few shrimp over the avocado mixture, add two fresh slices of avocado, and drizzle with the remoulade sauce.  Don’t forget to use freshly grated pepper and salt.

The taste?  Nothing less than incredible!!!

Sprinkle with the fresh basil slices.
Such pretty colors, light fresh salad with a lovely crunch…it’s beautiful, delicious and just perfect.

My favorite salad in the entire world…and I know that is a huge statement.  But it’s true!  My momma loved this too, and I sure wish I would have taken the time to make is more often for her before she went to be with the Lord…but I can sure share it, and hopefully others will make it too.

When we first moved to Georgia, we only found two five star  restaurants in Augusta.  Soft music playing, booths, dim lights, and impeccable service. Which is often worth the price you have to pay.  We ordered dinner…there were five of us and the bill was almost three hundred dollars.  Was it worth it?  Well…it was really nice to be waited on and even nicer not to have to do any dishes…but for almost three hundred dollars??????  I thought I could soooo make it better at home.

 This was the very first time that I had ever had fried green tomatoes.  They served it simply on a bed of lettuce with two large shrimp.  I hate it that I always think of money when I go out, but I just feel I can make it better at home and lower the lights and turn some music on for a whole lot less.  Needless to say we have not been back.  I took their idea, added guacamole, sliced avocado, a red heirloom tomato, a wonderful homemade remoulade sauce and a whole lot more shrimp, that took it from a good appetizer to a fantastic dinner. not even a salad for me but a main dish.  Sweet shrimp in every bite…wonderful flavors…really a wonderful dish.